Title: Cole Slaw
Categories: Cajun Salad Ethnic
Yield: 10 Servings
| 5 | tb | Mayonnaise, (heaping) |
| 2 | tb | Yellow mustard (heaping) |
| 2 | tb | Olive oil |
| 1 | ts | Garlic salt |
| 1 | | Juice of mediums size lemon |
| 4 | | Bell peppers, sliced |
| 1 | | Large cabbage, shredded |
| 1 | ts | Louisiana hot sauce |
| 2 | tb | Ketchup |
| 1 | tb | Wine vinegar |
| 1 | tb | Lea & Perrins |
| 3 | ts | Salt (to taste) |
| 2 | | Onions, medium, shredded |
Put mayonnaise and mustard in a bowl large enough to hold complete mixture,
but shaped so that the mixture can be beaten with a fork. Beat mayonnaise
and mustard until combined. Add olive oil slowly, beating all the time.
Beat until mixture has returned to the thickness of original mayonnaise.
Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine vinegar (this
will thin the sauce down). Beat this thoroughly, adding the lemon juice as
you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and
onions in a large salad bowl. pour sauce over and toss well. This should be
done about an hour before serving. Tastes even better the next day. From
Justin Wilson's "Outdoor Cooking With Inside Help"